PDA

View Full Version : Boneless Chicken Breasts


quarters69
10-26-2010, 05:51 PM
Wanted to see what everybody thought about turning in boneless chicken breast instead of the typical thighs. I guess it is not against any rules is it?? Let me now your thoughts. :heh:

Buster Dog BBQ
10-26-2010, 06:12 PM
Good luck with that. I suppose it can be done but I wouldn't. Especially at a large contest where you have potential for it to try out if it sits longer.

LGHT
10-26-2010, 06:57 PM
I have never judged a breast, but I can only guess that most people don't cook with them because it's a lot more difficult to get a breast tender. If done correctly I think it would have just as much if not more flavor as thighs, but not sure how tender it would be. I suppose that's why more teams don't use anything outside of thighs. I can only assume that's the same reason why some teams turn in pulled pork instead of cut or chopped pork.

quarters69
10-26-2010, 07:09 PM
I was wondering about the tenderness myself, when i make them at home, you only have a small time in there until it starts to dry out a little, but in a comp it could be sitting awhile then dry out completely and you would be s.o.l. :heh::heh:

Bigmista
10-26-2010, 07:22 PM
I did them earlier this year. Got great appearance scores but taste bombed. My fault. I was experimenting. I also turned in the raspberry ribs two weeks before pitmasters. Got 10th out of 57.

http://i77.photobucket.com/albums/j67/bigmista/Quen%20for%20Kids%202010%20turn%20in%20boxes/SDC10702.jpg

http://i77.photobucket.com/albums/j67/bigmista/Quen%20for%20Kids%202010%20turn%20in%20boxes/SDC10704.jpg

quarters69
10-26-2010, 07:31 PM
The chicken looks good. Was it 2 dry or just no taste. What were your apperance scores on chicken and ribs??:heh::heh::heh:

davidh9946
10-26-2010, 07:31 PM
I am still kind of a rookie when it comes to judging KCBS events (23 events in 2.5 years) but if it is any help, I have only seen 6 entries of chicken breasts. 5 generally received scores of 6's and 7's because they were dry. 1 was actually pretty good but those are long odds. I must say though that I would have scored Bigmista's turn-in an 8 or 9 on appearance because I know how hard it is to do the breasts which makes me lean on the plus side for scoring. (They still have to taste good and be moist)

Jonny Rotisserie
10-26-2010, 07:49 PM
I also turned in the raspberry ribs two weeks before pitmasters.


http://i77.photobucket.com/albums/j67/bigmista/Quen%20for%20Kids%202010%20turn%20in%20boxes/SDC10704.jpg
I don't mean to hijack but Bigmista, those ribs look phenomenal! Save me one for when I come through LA later this winter!

Back to chicken, it seems like everyone discourages the use of breast meat because it is hard to get them to hold the moisture up to the time the judges taste it. I kinda like how they do it in the Jack where they want you to turn both white and dark meat. I think it says that much more about the winner's ability to cook chicken.

I'll also add we experimented with wings in Yakima and the judges hated them.

--Jonny Rotisserie

burnt end jayhawk
10-27-2010, 07:00 AM
We have turned in breasts with thighs in KCBS events. The problem with this is that either the thighs or the breast will be a beter product, so the judges may score you lower based on the one that is of lesser quality. If you cook breasts practice with them and make sure you taste them after the same amount of time they would sit in a box before the judges taste it.

Bigmista
10-27-2010, 09:24 AM
The chicken looks good. Was it 2 dry or just no taste. What were your apperance scores on chicken and ribs??:heh::heh::heh:

Wasn't dry. Experimented with Mango. Didn't go over well.

Jeff Hughes
10-27-2010, 09:30 AM
I have never judged a breast, but I can only guess that most people don't cook with them because it's a lot more difficult to get a breast tender. If done correctly I think it would have just as much if not more flavor as thighs, but not sure how tender it would be. I suppose that's why more teams don't use anything outside of thighs. I can only assume that's the same reason why some teams turn in pulled pork instead of cut or chopped pork.

You are just full of uneducated opinions and assumptions aren't you?

Candy Sue
10-27-2010, 09:45 AM
Once upon a contest, I trimmed breasts down to thigh size, brined them and cooked them up. Looked just like thighs. I messed up and left them in the brine too long and they had a real lunchmeat texture even though they were plenty juicy and flavorful. Hit about the middle of the pack in scoring and I've not had the guts to try it again.

I think that white meat once cut drys out fast, especially when placed on the judging plate. This hurts the last 3 boxes for sure (experienced first hand last weekend at Jack where teams must turn in white meat).

Scottie
10-27-2010, 09:46 AM
You are just full of uneducated opinions and assumptions aren't you?



I've played with some white meat over the years for a certain contest. To say that breast would have as much flavor as a thigh isn't right. If anything, breast meat has no flavor. Thighs have fat, which equals flavor. Now if you are talking about brining and injecting, that is a whole other animal.

So I guess you were spot on with the comment Jeff. Hope all is well down in OK.

indianagriller
10-27-2010, 10:11 AM
Brined, seasoned and smoked 5th place Benton,Ky at my first competition...
http://i288.photobucket.com/albums/ll194/indianasp/Benton%20Ky%202010/P4030030.jpg

They were moist,flavorful and excellent tenderness...highest finish after that was 12th so i went back to thighs.

carlyle
10-27-2010, 10:49 AM
In the breast meat entries I have judged, dryness and lack of depth of flavor are the
most frequent problems. The uneven shape of the breast makes consistency a problem
when it is cut and distributed to the 6 judges at the table. Each judge may score accurately for their sample. But because the pieces varied, the whole table score
may look inconsistent. Is that making sense?

The fat content and fairly uniform shape of the thigh pieces makes it easier to get a
consistent table score.

As others have said, fat is flavor.

LGHT
10-27-2010, 11:09 AM
You are just full of uneducated opinions and assumptions aren't you?

Ohh yeah I have to use assumptions more often when I post as it seems if I say I know for a fact a few of the more sensitive members get antsy. After several years as Psychology Major I picked up a few things, but eventually passed on that option as a long term career and moved on to a more challenging subject.

Jeff Hughes
10-27-2010, 11:33 AM
Ohh yeah I have to use assumptions more often when I post as it seems if I say I know for a fact a few of the more sensitive members get antsy. After several years as Psychology Major I picked up a few things, but eventually passed on that option as a long term career and moved on to a more challenging subject.

Maybe you you stick to subjects you actually know something about.

LGHT
10-27-2010, 11:46 AM
That's why I'm here! ;)

Jorge
10-27-2010, 12:12 PM
If I have to put anybody in a corner, it's going to be a while before they can go play with the rest of the kids.

Play nice.

Scottie
10-27-2010, 12:47 PM
Damn, the red font came out.... ;)

To keep on subject. I like KFC chicken....

Jeff Hughes
10-27-2010, 12:50 PM
That's cool Jorge...

Judges with preconceived, ill informed ideas get me a bit testy sometimes...

I'll shut up now...

Smokin' Gnome BBQ
10-27-2010, 02:41 PM
I have for the last 2 years done legs,wings and breasts. I have thought that I have cook them (at times) very well, they have never done that well for me. I had a team at SmoketoberFest bring me a perfectly cooked breast, moist and tender, nice seasoning just awesome..as they walked away the turned and said "you watch, we will get 6's in tenderness". I thought they were full o crude..sure enough that awesome piece of chicken bombed..Im going back to thighs..maybe:wink:

mobow
10-27-2010, 03:11 PM
I like legs and breast both. Are we still talking about chicken?

Boshizzle
10-27-2010, 04:32 PM
I have judged chicken breast that did very well on my table. It looked really good, was moist, and had good flavor. So, it can be done. Just make sure you know how to do it right.

Red Valley BBQ
10-27-2010, 04:43 PM
I have walked in chicken 3 out of the last 5 contests using breast meat. So it can be done.

markpmc
10-27-2010, 04:53 PM
I've yet to crack the top 3 in chicken. Seem to fall 4-5 regularly with thighs. I finish lower every time I turn in boneless, skinless breasts. But I do not spend the same amount of time prepping the breasts.

quarters69
10-27-2010, 05:29 PM
WE placed 2nd and 3rd in our first two comps in chicken and then we were barely in the top 50% so i was just looking into different areas for next year, got all winter to work on it. Thanks for all the input so far :thumb:

swamprb
10-27-2010, 08:02 PM
I have been cooking boneless breasts all season long. There was one occasion where my timing was off and it was all I could get in the box.
So, I'm into the combo box and if its good enough to go into the box it gets turned in.

1st Place Chicken Evergreen State Championship Duvall WA 2010 GC

http://i163.photobucket.com/albums/t310/swamprb/PNWBA/Duvall2010/IMG_2369.jpg

9th Place Chicken Cascade Country Cookoff Chehalis WA 2010 RGC

http://i163.photobucket.com/albums/t310/swamprb/Chehalis10/IMG_2330.jpg

4th Place Chicken Langley, BC Canada (cooking as SouthPaw BBQ)

http://i163.photobucket.com/albums/t310/swamprb/YakimaTreeTop10/Langley10/IMG_2559.jpg

Jack Daniels 2010

http://i163.photobucket.com/albums/t310/swamprb/Jack10/IMG_2758.jpg

Chicken is the one meat I spend the most time prepping, trying different styles of cooking (indirect-direct, hottubbing etc)
and actually enjoy eating.

Hawg Father of Seoul
10-27-2010, 08:23 PM
Buddy, you gots some good looking breasts.

You can breast feed me any time.

Too much?

Jonny Rotisserie
10-27-2010, 09:55 PM
I have been cooking boneless breasts all season long. There was one occasion where my timing was off and it was all I could get in the box.
So, I'm into the combo box and if its good enough to go into the box it gets turned in.

1st Place Chicken Evergreen State Championship Duvall WA 2010 GC

9th Place Chicken Cascade Country Cookoff Chehalis WA 2010 RGC

4th Place Chicken Langley, BC Canada (cooking as SouthPaw BBQ)

Jack Daniels 2010

Chicken is the one meat I spend the most time prepping, trying different styles of cooking (indirect-direct, hottubbing etc)
and actually enjoy eating.

Those were some great lookin turn ins. Thanks for sharing! Was there any Rib-o-Latin' going on there?

Harbormaster
10-27-2010, 10:09 PM
Mind y'all, I'm a comp "peon" as I only do one a year.

This year we turned in breasts.

10th out of 33, and only did two practice cooks. Score was 159.4286, our highest scoring entry (but had 5th in brisket).

swamprb
10-27-2010, 11:16 PM
Those were some great lookin turn ins. Thanks for sharing! Was there any Rib-o-Latin' going on there?

You know it!

Hub
10-31-2010, 02:31 PM
Thighs have the most flavor and are fairly forgiving of overcooking (will stay tender but not go mushy). Thus, thighs are favored for competition. If you are competing for fun, experiment with breast meat. If you're in it to win it, go with thighs.

Hub

Red Valley BBQ
10-31-2010, 04:13 PM
If you're in it to win it, go with thighs.

I don't feel this is true at all. If a person can cook a breast to perfection every time, it could win just as much as thighs. It doesn't matter how forgiving a thigh is, if it doesn't taste good, you won't win.

tearl42
11-01-2010, 08:04 AM
Let me preface this question with the statement that we just completed our rookie year and didn't make the trip to the Royal or the Jack, but I heard that at the really big comps they are now saying that you need to turn in both breast and thigh... Can someone confirm or deny this?

Stoke&Smoke
11-01-2010, 08:23 AM
I believe that's the case with the Jack, but not the Royal

swamprb
11-01-2010, 08:30 AM
It's white and dark meat and 7 peices for 6 judges at the Jack Daniels.

Jonny Rotisserie
11-01-2010, 08:46 AM
For you breast folks that have had some success, has anyone ever turned in breast cut off whole-cooked chicken, or have you just been starting with pre-cut pieces? Why did you do prefer whichever way you chose?

Red Valley BBQ
11-01-2010, 04:27 PM
Let me preface this question with the statement that we just completed our rookie year and didn't make the trip to the Royal or the Jack, but I heard that at the really big comps they are now saying that you need to turn in both breast and thigh... Can someone confirm or deny this?

I judged the Royal this year and none of the 7 chicken boxes that came to our table had breast meat.

For you breast folks that have had some success, has anyone ever turned in breast cut off whole-cooked chicken, or have you just been starting with pre-cut pieces? Why did you do prefer whichever way you chose?

We decided to go with boneless/skinless breasts just because it was easier than trying to pull a breast off a whole or half chicken without damaging it. It's also easier to brine or marinate just the breast...unless you have the 45 gallon ziploc bags.

SmokinOkie
11-02-2010, 10:02 AM
When I was on my Chicken run of top 5th, I had Chicken breast in there. BUT...

I tasted it every time and if it wasn't P - E - R - F - E - C - T then I didn't turn it in.

Done right it scored great. But there is a fine line between great and not great.

Unlike thighs where there is a lot of wiggle room. Breasts aren't something you can just throw in, cook and hope for a score.

Key? Think about it, who's the kind of Brining ;)

quarters69
11-02-2010, 06:30 PM
I was most worried about the breasts drying out. They are good right off the grill, but it doesn't take long for it 2 dry out. Hard to say how low it will sit there until the judges try it. Could be 5 min or 20 min. lots of variables :-D

PimpSmoke
11-22-2010, 06:11 PM
Mind y'all, I'm a comp "peon" as I only do one a year.

This year we turned in breasts.

10th out of 33, and only did two practice cooks. Score was 159.4286, our highest scoring entry (but had 5th in brisket).

Clark, I don't G.A.S. what anyone says those breasts were phenomenal!!

You deserved that score.